I got this Crockpot Lasagna from a co-worker and will be making it soon hopefully.
Ingredients:
1/2 to 1 lb of ground beef
36 oz of spaghetti sauce
16 oz of cottage cheese
1/4 cup of grated Parmesan cheese
1 egg
1 teaspoon of Italian seasoning
9 lasagna noodles uncooked
8 oz of shredded mozzarella cheese
Directions:
Brown ground beef. Mix in spaghetti sauce when beef is browned In a bowl - mix together cottage cheese, Parmesan cheese, egg, Italian seasoning.
Spray bottom of crock pot with nonstick spray. Pour about 1/3 of meat sauce in bottom of crock pot and spread evenly Break 3 lasagna noodles to fit and lay on top of meat sauce. Spread half of cottage cheese mixture on top of noodles Then put a layer of mozzarella cheese
Repeat above steps again, once. When finished repeating steps again, top with 3 more lasagna noodles. Pour remainder of the meat sauce on top of noodles.
Cover and turn crockpot on low. Cook for 5-6 hours or until noodles are tender.
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
January 14, 2016
January 13, 2016
Slow Cooker Mexican Chili with Cornbread Topping
**Another recipe I got from a co-worker that I want to try!*
Slow Cooker Mexican Chili with Cornbread Topping
Ingredients:
1 pound boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75oz can of condensed tomato soup
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)
Directions:
Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker.
Cover with lid and cook on “low” setting for 4-6 hours, until chicken is cooked through and tender.
Shred chicken with fork.
Cover shredded chicken chili with cheese and assembled corn muffin batter.
Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
Slow Cooker Mexican Chili with Cornbread Topping
Ingredients:
1 pound boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75oz can of condensed tomato soup
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)
Directions:
Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker.
Cover with lid and cook on “low” setting for 4-6 hours, until chicken is cooked through and tender.
Shred chicken with fork.
Cover shredded chicken chili with cheese and assembled corn muffin batter.
Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
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